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Sautéed Escarole and White Beans


1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon fresh thyme, minced
1 large heads escarole, torn into bite sized pieces
Sea salt and pepper to taste
Pinch of crushed red pepper flakes
1 (16 ounce) can cannellini beans, drained
½ cup vegetable or chicken broth
2 tablespoons fresh parsley, chopped
Shaved Parmesan cheese


  1. Heat the olive oil in a large skillet over medium heat; add garlic and thyme and cook for one minute.
  2. Mix in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  3. Pour in the drained beans and broth, and simmer until creamy, about 10 minutes. Stir in parsley; simmer 10 minutes more.
  4. Top with parmesan cheese and serve.